Green Apple Chutney


Green Apple chutney is a delicious temporary chutney that can be made with Green apples and some indian spices.



  • Green Apples 6
  • Red chilli powder   – 3tsp
  • Mustard powder     -3tsp
  • Lemon juice -3tsp
  • Salt as required

For tempering:

  • Oil  — 5tsp
  • Mustard seeds -1/4tsp
  • whole red chillies – 2nos
  • Green chillies(optional)
  • Garlic or Hing(optional)
  • curry leaves ( few).

Preparation method:

  1. cut green apples into tiny pieces.Soak them in lemon juice for 2hrs.
  2. To this add salt,redchilli powder,mustard powder and mix well.
  3. Finally add the tempering(Heat oil in pan and add curry leaves, whole redchillies and mustard seeds. At this stage you can add the optional ingredients) to the apples pieces.
  4. This pickle stays for a month if refrigerated.
  5. Goes well with Rice and any type of Indian bead.Enjoy!








Yellow peas and Potato curry

Yellow peas and Potato curry with a blend of Indian spices is a very easy recipe which goes well with rotis or rice.



1.Boiled potatoes – 4 (large)

2.Soaked and boiled yellow peas – 2 cups

3.Onions – 2 (medium)

4.Cumin seeds – 1/4 tsp

5.Ginger garlic paste – 1/4 tsp

6.Tomato – 1 (large)

7.Red chilli powder – 1/2 tsp

8.Coriander pwd – 1/4 tsp

9.Cumin pwd – 1/4 tsp

10.Black pepper powder – 1/4 tsp

11.Turmeric pwd – 1/4 tsp

12.Salt to taste

13.Coriander leaves to garnish

14.Oil – 2 tsp to cook


1.Heat oil in pan,add cumin seeds. To this add chopped onions and fry till golden brown.

2.Now add ginger garlic paste and fry .

3.To this add red chilli powder,coriander powder,cumin powder,pepper powder,turmeric powder and mix well.

4.To this mixture add tomato and cook till they are soft.

5.Now add boiled peas and potatoes and a cup of water .Add salt and cook covered on low heat for 5 min.

6.Finally add a pinch of Garam masala(optional)and garnish with coriander leaves.

Potato 65(Potatoes cooked in yoghurt sauce)

Potato 65 is a curry cooked with boiled potatoes in yoghurt sauce and a blend of Indian spices.


1.Par boiled potatoes – 6

2.Plain yoghurt – 1cup

3.All purpose flour/Maida – 1cup

4.Dried red chilies – 4 to 5

5.Cumin seeds – 1tsp

6.Dry coconut pwd – 2tsp

7.Oil for deep frying and cooking

8.Mustard seeds – 1tsp

9.Chopped ginger – 1 large tsp

10.Chopped garlic – 1 large tsp

11.Turmeric pwd – 1/4tsp

12.Red chilli pwd – 1tsp

13.Salt to taste

14.Lemon juice of 1 lemon


1.Grate the parboiled potatoes into thick strands,to this add red chili powder,salt,turmeric, lime juice of half lemon,all purpose flour,coriander leaves  and mix well.

2.Make round balls of these mixture and deep fry in oil till golden brown.

3. In a bowl add  yoghurt,red chilli  pwd,maida and mix well.

4.Heat a pan, add  2 tsp of oil, to this add cmin seeds,mustard seeds,red chillies ,curry leaves,ginger and garlic in order.To this add the yoghurt mixture and cook till it is thickened.

5.Now to this add the potato balls and keep stirring until all the potato balls are covered with the yoghurt mixture.

6.Finally garnish with fresh coriander leaves and add the remaining half of lemon juice and sprinkle little salt if needed.

7.Now it is ready to be served .

8.This goes well with rotis/fried rice.

Onion chutney 2


Onion chutney

  Onion chutney is a very simple and quick chutney which is good for idli or any kind of dosa.


1. Red /yellow onion – 2 (Large )

2.Garlic – 1pod

3.Turmeric – 1/4tsp

4.Whole Red chiilles – 3 nos

5.Salt to taste

6.Lemon juice – 1/4 tsp

7.oil -2tsp

For tempering:

1.Urad dal – 1/4tsp

2.cumin seeds – 1/4tsp

3.Mustard seeds – 1/4tsp

4.curry leaves – few


In a saute pan,add 1 tsp of oil and add red chiilies,onions,garlic,turmeric and salt in order and saute until the onions are transparent. Let it cool and add lemon juice and grind to a paste in a blender. Finally add the tempering ingredients and serve.

2010 in review

The stats helper monkeys at mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

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The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 220,000 times in 2010. If it were an exhibit at The Louvre Museum, it would take 9 days for that many people to see it.

In 2010, there was 1 new post, growing the total archive of this blog to 138 posts. There were 3 pictures uploaded, taking up a total of 3mb.

The busiest day of the year was July 29th with 992 views. The most popular post that day was Names of Indian Vegetables.

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Some visitors came searching, mostly for vegetable names, veg manchurian, dondakaya in english, capsicum rice, and beerakaya in english.

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Names of Indian Vegetables January 2007


Names of Indian Spices January 2007


Vegetable Manchurian February 2007


Snake gourd curry February 2007


Red pumpkin curry – Yerra Gummadikaya kura October 2007

Chilli paneer

Chilli Paneer


1. Paneer(Indian cheese) -10 cubes

2. Red Pepper -3 (Medium size)

3.Spring onions- 1 bunch(optional)

4.Onion – 1 (Big size)

5.Corn flour – 1/4 cup

6.Soya sauce – 1tsp

7.Salt – as required

8.Garlic – 2 pods

9.Green chillies -2

10.Ginger garlic paste -1/4tsp

11. Sweet and hot Tomato paste  – 1tsp

12. Oil – 2 tsp

13. Chopped Coriander leaves for garnish


  • To corn flour add salt,ginger garlic paste and roll the paneer cubes in this mix.
  • Stir fry  the  paneer cubes rolled in the flour in a pan by adding 1 tsp of oil.
  • Fry the cubes  till they are light brown in colour  on all sides and keep aside.
  • In a deep fry pan,add 2 tsp of oil.To this add chopped onions and fry till they are translucent.
  • Later add chopped garlic , peppers,spring onions ,green chillies,salt and fry them till they are  just cooked right.
  • To this add tomato paste,soya sauce and mix well.
  • Finally add the paneer pieces , adjust salt ,mix well and serve hot.
  • Garnish with chopped coriander leaves.
  • This can be had like an appetizer or a snack.
  • You can use any colored peppers(red,green,yellow) and also see that you do not overcook the peppers ,they should be crunchy

Potatoes in a Hot Red Sauce



This curry tastes hot and sour and goes well with any kind of roti  or  rice.



  1. Potatoes – 5
  2. Dried red chillies – 4
  3. Cumin seeds – 1 tsp
  4. Garlic – 4 cloves
  5. Thick tamarind juice – 3tsp
  6. Tomato puree(paste) – 2tsp
  7. Curry leaves – 4
  8. Salt to taste
  9. Sugar – 1tsp
  10. Asafoetida – 1/4 tsp
  11. Coriander(cilantro)sprig to garnish


  1. Peel and cut the potatoes into cube size pieces or u can even use baby potatoes(whole).
  2. Boil the potatoes until they are fully cooked,ensuring they do not break.Drain well.
  3. Soak the chillies for 5 minutes in warm water.Drain and grind with the cumin seeds and garlic to a coarse paste .
  4. Heat the oil in a frying pan.Fry the ground paste ,tamarind juice,tomato puree,curry leaves,salt,sugar and asafoetida until the oil separates.
  5. Add the potatoes.Reduce the heat,cover and simmer for about 5 minutes.Garnish with coriander leaves .
  6. Goes well with any kind of roti.


To test ,the potatoes,insert a thin sharp knife into the potatoes.It should come out clean when the potatoes are fully cooked.